• Certified Piedmontese

Know Your Beef Cuts and How to Cook Them! (Part 1)


Learn Certified Piedmontese beef cuts separated by portions
Do you know all Certified Piedmontese beef cuts?

Certified Piedmontese®️ brand the rare Italian-heritage Piedmontese beef with a farm-to-fork approach that ensures traceability, environmental sustainability, humane animal handling, and responsible resource management at every step. It's beef that's verified all-natural, never given antibiotics, steroids, or hormones. We never sacrifice flavor or tenderness.


Whether you're a steak connoisseur or still on Grilling 101, this comprehensive list of Certified Piedmontese steak cuts and all the different ways to cook them might shine inspiration on your best beef recipe yet!


Did you know? Even "tricky" cuts known to be tough are more tender than their commercial counterparts. Explore new realms of possibilities with Certified Piedmontese beef's naturally heightened tenderness and deep flavor!


Enjoy the perk of cooking with a quality ingredient: It's much harder for your steak to NOT come out succulent and juicy.


In this post we'll talk about the Bavette Steak, Chuck Eye Steak, Chuck Short Ribs, Filet Mignon, Flank Steak, Flat Iron Steak, Manhattan Strip, and Meaty Beef Back Ribs.


In Part 2 of the series we'll take a look at the New York Strip, Petite Tender, Ribeye, Sirloin Filet, Skirt Steak, T-Bone, and Tomahawk.



Bavette Steak

Loosely textured flat cut of meat taken from the abdominal muscles of the cow.

The bavette, also known as the flap meat, is sometimes called the vaccio steak. It has a pronounced, coarse grain ideal for rubs and marinades. Though lesser-known, the bavette steak offers wonderful texture, tenderness, and value. It comes from the area next to the flank, where it gets its rich, full-bodied flavor.


Recommended to cook till an internal temperature of 120 °F.

Cooking Methods: Pan sear, grill, stir fry, sauté


Popular Recipes: Thai Steak Salad, Hawaiian-Style Bavette, Steak Diane, Bavette Steak Sandwich, Bavette with Beurre Rouge Sauce

Chuck Eye Steak

Cut from the sixth rib; the end of the chuck eye roll.


The chuck eye steak is a savory cut better known as the Delmonico Steak, one of several cuts of beef with thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century. Located in close proximity to the ribeye, the chuck eye is called the "poor man's ribeye" as a testament to the similarities it shares with the ribeye - heavier marbling and rich flavor. - despite it being a budget-friendly cut of meat. There are only two chuck eye steaks per cow, so they're not easy to find.


Recommended to cook till an internal temperature of 145 °F.


Cooking Methods: Pan sear, grill, pan sear to oven, stir fry


Popular Recipe: Korean BBQ Burritos

Chuck Short Ribs (Bone-in)

Cut from below the cow’s chuck area, usually made up of the first four or five ribs on the rib cage.


Better known as Dino Ribs, they are larger and meatier than back ribs, hence the name. These goliaths are guaranteed a rich, beefy flavor, making them delicious to eat off the bone. They're a crowd favorite, best cooked slow and low till soft as butter. Their high meat content makes them great for marinating before grilling or smoking. Certified Piedmontese chuck short ribs come in 2 counts of 4 ribs and are 11% leaner than your usual short ribs, so if you're braising them, there will not be a need to skim off excess fat.


Recommended to cook till an internal temperature of 203 °F.


Cooking Methods: Smoke, roast (oven), braise, slow cooker


Popular Recipes: Smoked Beef Short Ribs, Coffee Short Ribs, Garlic & Red Wine Short Ribs, Braised Short Ribs with Shaved Artichokes

Filet Mignon

Cut from the tenderloin, representing only 2-3% of the whole cow.


A renowned and elegant cut, the filet mignon or tenderloin filet can be portioned into 4-, 6- or 8 oz steaks. In French, "mignon" means "cute," "dainty," or "tender," all apt descriptors of this cut. The filet is a timeless favorite, lean and succulent, with a melt-in-your-mouth texture. One of the best ways to enjoy the filet mignon is cooking it wrapped with a strip of bacon to let the extra flavor sink into the cut.


Recommended to cook till an internal temperature of 130 °F.


Cooking Methods: Pan sear, grill, pan sear to oven, broil, sous vide


Popular Recipes: Filet with Berry Sauce, Mushroom & Parmesan-Crusted Filet, Mini Beef Wellingtons, Pecan-Crusted Filet with Pomegranate Sauce

Flank Steak

Cut from the flank of the cow below the loin and sirloin.

Flank steaks are a surprisingly underappreciated cut. The long and flat flank steak is great for a number of ethnic dishes because it goes perfectly with bold sauces. With its deep beefy flavor and exceptional striations, this steak benefits from going for a swim in saucy marinades. A Piedmontese flank steak is more tender than what you can find in other breeds, even though we'll still recommend you to thinly slice against the grain when serving for the best mouthfeel. Beware not to overcook your flank steak as it would become very tough. Grass Fed Grass Finished Flank Steak available.


Recommended to cook till an internal temperature of 135 °F.


Cooking Methods: Pan sear, grill, pan sear to oven


Popular Recipes: Flank Steak Roll-Ups, Steak & Mushroom Pie, Flank Steak With Chimichurri Sauce, Sesame-Soy Flank Steak Kabobs, Italian Marinated Flank Steak



Flat Iron Steak

Cut from the chuck shoulder primal, specifically, the top muscle blade.

Flat Iron Steaks has a very short history. They were not "invented" until 2002 by a professor at the University of Nebraska, Chris Calkins. Richly flavored, it's ranked in the Top 5 Customer Favorite Certified Piedmontese Steak! It's second in tenderness to the tenderloin steak, meaning "very worth it considering its economical price."


Recommended to cook till an internal temperature of 130 °F.


Cooking Methods: Grill, stir fry, sauté


Popular Recipes: Beef & Broccoli Grain Bowl, French Steak & Eggs, Flat Iron with Sauce Choron, Flat Iron Au Poivre, Balsamic-Glazed Flat Iron

Manhattan Strip

Cut thick from the most tender part of the New York Strip.

It's the "Manhattan" version of the classic New York Strip, with the iconic strip of fat trimmed away to a smaller, modern 8oz portion. This short loin meat gives you all the robust flavor of a New York Strip but is even healthier.


Recommended to cook till an internal temperature of 135 °F.


Cooking Methods: Pan sear, grill, pan sear to oven, broil


Popular Recipes: Manhattan Strip works well in any New York Strip recipe!

Meaty Beef Back Ribs

Cut from the back of the cow in the dorsal area behind the shoulders.

It's not easy to find meaty beef back ribs, but you won't regret getting your hands on these. They are a signature of BBQ. A rack of these flavorful ribs on the grill always mean an enjoyable day out with friends and family. Certified Piedmontese meaty beef back ribs come in 2 counts of 7-bone ribs per package.


Recommended to cook till an internal temperature of 203 °F.


Cooking Methods: Grill, oven, pressure cook, braise, smoke


Popular Recipes: Marinade with your favorite sauce and slow cook till the right temperature!

 

Continue to Know Your Beef Cuts and How to Cook Them! Part 2 where we'll take a look at the New York Strip, Petite Tender, Ribeye, Sirloin Filet, Skirt Steak, T-Bone, and Tomahawk.


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